Where Does Caviar Come From? | Origins, Types, and How Caviar Is Harvested

Where does caviar come from? Caviar is the luxurious delicacy made from the unfertilized eggs of sturgeon, a fish that has existed for millions of years. Its origin determines its flavor, color, and exclusivity. There is something magical about caviar. The moment the pearlescent beads melt on your tongue, a world of delicate, briny complexity unfolds—a taste that for centuries was reserved only for kings and tsars. Today, you can even have this luxury delivered to your home, but the origin of caviar remains rooted in a centuries-old tradition of craftsmanship, pure nature, and rarity.

In this blog post, you’ll discover exactly where caviar comes from, the different types of caviar, what caviar is made of, and how it is harvested. We’ll take you to the majestic waters where the most exclusive sturgeon species live and reveal why origin, water quality, and artisanal harvesting methods have such a profound impact on flavor and texture.

Where Does Caviar Come From?

Caviar mainly comes from:

• The Caspian Sea (Beluga Huso Huso)
  
  

• The Amur River (Osetra and Kaluga)
  
  

• Farmed, ecologically responsible sources worldwide
  
  

The origin and answer to the question of where caviar comes from takes us to some of the most iconic and often hard-to-reach waters in the world. These are places where centuries-old traditions, unique ecosystems, and strict quality standards converge.

The Caspian Sea

Surrounded by countries like Iran, Russia, Kazakhstan, and Azerbaijan, the Caspian Sea has long been considered the birthplace of the most exclusive caviar and the classic origin of high-end caviar. Here, various types of caviar, such as our Beluga Huso Huso, are harvested from the legendary Beluga sturgeon using techniques passed down through generations. The mild, briny waters and rich food sources give this caviar a creamy and refined flavor. Particularly in Iran and Russia, a true caviar culture developed, where the delicacy was not only a luxury product but also a symbol of status and hospitality.

The Amur River

This vast river forms the natural border between Russia and China and is another key area where caviar comes from, home to rare sturgeon species such as the Osetra. Caviar from this region is known for its exceptional purity, firm grains, and full, slightly nutty flavor. The relatively cold, clean waters of the Amur allow the sturgeon to mature slowly, resulting in a uniquely layered taste profile.

Real caviar is made from the unfertilized eggs of sturgeon, a fish species that has existed for millions of years. The environment in which the sturgeon lives—the temperature, purity, and flow of the water—largely determines the flavor, texture, and color of the caviar.

How Is Caviar Harvested?

Harvesting caviar is a craft in which precision, patience, and respect for the product are paramount, and it always begins with selecting the sturgeon from the waters where the caviar originates.

• Selection of Sturgeon: Only sturgeon of optimal maturity produce top-quality caviar.
  
  

• Artisanal Processing: Immediately after harvest, a crucial part of how caviar is harvested, the eggs are carefully separated, rinsed, and salted using the malossol method, which uses minimal salt to preserve the pure flavor.
  
  

• Sustainability and Ecology: Carbon Caviar works exclusively with caviar from ecologically responsible sources. The fish grow in their natural habitats, such as the Amur River and the Caspian Sea, ensuring the flavor remains authentic. Many people think caviar is simply fish eggs, but only the artisanal process with sturgeon produces real caviar, prized worldwide for its exclusivity.
  
  

Carbon Caviar Quality

Carbon Caviar’s selection is appreciated not only by connoisseurs but also by the world’s most exclusive restaurants. For example, Ventuno Sky Lounge and Gaia Marbella feature our caviar as a staple of their high-end menus, and our selection is served in top restaurants at Puente Romano, Marbella, and Dubai. Our caviar even appears in the Netflix series Dubai Bling as a symbol of culinary luxury.

Our caviar meets the highest quality standards, comes from the regions where caviar originates, and can now be delivered directly to your home!

Order your caviar from Carbon Caviar and experience the same exclusive quality as in the world’s most luxurious restaurants, straight to your own table.

Types of Caviar – Our Exclusive Selection

The main types of caviar are loved worldwide for their unique flavor profiles and origins. The most exclusive types include:

• Beluga Caviar (highly exclusive, Caspian Sea)
  
  

• Oscietra Caviar (nutty, Amur River)
  
  

• Kaluga Caviar (creamy and full-bodied, related to Beluga)
  
  

• Impérial Gold (golden hue, hybrid sturgeon)
  
  

• Almas Caviar (rare, top-exclusivity)
  
  

• Acipenser Variants (best price-quality ratio)
  
  

Here’s an overview of our most refined caviar types, each with a unique origin and flavor profile:

Russian Osetra Royal

Russian Oscietra Royal caviar comes from wild Oscietra sturgeon in the Amur River. Medium-sized (3–3.5 mm) grains have a light golden-green color and a refined, nutty-fruity flavor with a buttery mouthfeel. This Osetra is one of the most popular types, offering a sophisticated taste experience and sustainable cultivation in natural habitats.

• Rich in omega-3 fatty acids, vitamins A and D, and minerals like selenium
  
  

• Medium-sized, firm pearls with a subtle salty undertone
  
  

• Premium quality, exclusive Amur River wild-farmed product
  
  

Kaluga Royal Amur

Kaluga Royal Amur caviar comes from Huso Dauricus sturgeon, closely related to Beluga. These sturgeons are wild-farmed in the nutrient-rich Amur waters. Large amber to light green grains (ca. 3–4 mm) provide a full, buttery flavor with a pronounced nutty finish, delivering a rich, complex experience that reflects the depth of the river.

• Extra-large, firm pearls for a luxurious experience
  
  

• Wild-farmed in Amur River with creamy undertones and nutty aftertaste
  
  

• Rich in omega-3s, vitamins, and minerals for health and energy
  
  

Impérial Gold

Impérial Gold is a luxury caviar from hybrid Huso Dauricus×Schrenckii sturgeon in the Amur. Pearls have a light golden to amber hue (3–4 mm) and an ultra-smooth texture. Each bite delivers a creamy, velvety taste with earthy nuances and rich buttery notes, elevating any dish.

• Golden pearl caviar with deep, creamy complexity
  
  

• Intensely flavorful with elegant earthy undertones
  
  

• Wild-farmed in Amur, exceptional price-quality ratio
  
  

• Packed with omega-3, vitamins A/D, and minerals
  
  

Beluga Huso Huso (Caspian Sea)

Beluga Huso Huso caviar is known as the king of caviar. This rare Caspian Beluga features enormous (3.5–4 mm) white-golden pearls. The nutrient-rich waters of the Caspian give the eggs a velvety buttery texture. Each pearl bursts in the mouth with complex flavors of nuts and cream, subtly infused with the essence of the sea.

• Pure luxury: extremely exclusive, wild-farmed from the Caspian Sea
  
  

• Large, white/golden grains with decadent buttery and nutty depth
  
  

• Rich in nutrients: omega-3, vitamins, and minerals
  

Almas Caviar

Almas caviar represents the pinnacle of exclusivity. Sourced from the finest Beluga sturgeon in Iran/Caspian Sea, Almas is extremely rare with large, glossy white-golden pearls and a buttery texture, providing an unparalleled culinary experience.

• Ultimate exclusivity: top Beluga from Iran with elegant, oversized grains
  
  

• Intensely buttery texture with rich flavors
  
  

• Full of omega-3s and vitamins
  
  

Acipenser Royal

Acipenser Royal is a hybrid Siberian sturgeon (Schrenckii×Baerii) from the Amur. The medium-sized grains have a mix of dark and greenish hues and a delicate nutty maritime flavor, highly valued by connoisseurs.

• Medium-sized pearls with a subtle nutty taste
  
  

• Greenish tint typical of premium caviar
  
  

• Rich in omega-3, vitamins, and minerals
  
  

Acipenser Classic

Acipenser Classic offers excellent price-quality value. Made from Acipenser Transmontanus sturgeon, it features large, refined eggs. Dark, medium-sized grains (3–4 mm) deliver a fresh, clean flavor with natural salty tones and a subtle nutty finish—perfect for those seeking delicious caviar at a moderate price.

• Exceptional price-quality: large eggs at a competitive price
  
  

• Medium-sized pearls with clean, crisp flavor and nutty finish
  
  

• Full nutritional benefits: omega-3s, vitamins, and trace minerals
  
  

Carbon Caviar

At Carbon Caviar, we believe luxury should not be unattainable. Our selection consists exclusively of ecologically responsible, high-quality caviar from the Amur River and Caspian Sea. From rare Beluga Huso Huso to refined Impérial Gold, each pearl is carefully selected for flavor, texture, and origin. By working with stress-free farmed sturgeon, we ensure an authentic, full-bodied taste rarely found elsewhere. We deliver directly to your home in the Netherlands and Dubai and are trusted by renowned restaurants and featured in international media, including Netflix’s Dubai Bling.

Order directly from Carbon Caviar

Discover why connoisseurs prefer Carbon Caviar. view our collection and have our caviar delivered to your home!

Frequently Asked Questions About Caviar

What does caviar taste like?

Caviar’s flavor depends heavily on the sturgeon species, origin, and egg maturation. It ranges from creamy and buttery to nutty, lightly briny, and sometimes subtly fruity. Premium types like Beluga Huso Huso are known for their soft, almost velvety taste, while Osetra often has a complex nutty aroma. The texture, from soft and melt-in-your-mouth to slightly firmer, enhances the experience.

Is caviar healthy?

Yes, caviar is not only a delicacy but also nutrient-rich. It is packed with omega-3 fatty acids for heart health, high-quality proteins for muscle repair, and vitamins (A, D, B12) and minerals like selenium, magnesium, and iron. Due to its high salt content, it should be enjoyed in moderation but can be a valuable addition to a healthy diet.

How do you eat caviar?

Traditionally, caviar is served on blinis with a spoonful of crème fraîche, optionally with finely chopped shallots or chives. For a pure taste experience, connoisseurs eat caviar directly from the hand (usually from the thumb and index finger) to maintain optimal temperature and avoid transferring flavors from utensils. If using utensils, choose mother-of-pearl, bone, or gold; metals like silver can alter the flavor. Always serve chilled, but not ice-cold, to preserve full taste.

What is caviar made from?

Real caviar is made from unfertilized sturgeon eggs. Other fish eggs, such as salmon roe, are often incorrectly called caviar but are officially imitation caviar.

What is the difference between real caviar and imitation caviar?

Real caviar comes exclusively from sturgeon. Imitation caviar is made from other fish or even plant-based products and lacks the luxurious flavor and texture.

Which country produces the most caviar?

Traditionally, the best caviar comes from Iran and Russia (Caspian Sea) and the Amur River on the Russia-China border. These regions are considered the classic caviar origins. Today, sustainable caviar is also produced in Europe and Asia.

Order directly from Carbon Caviar

Discover why connoisseurs prefer Carbon Caviar. view our collection and have our caviar delivered to your home!